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Vacuum packing smoked hard cheese has been hugely successful for us,FWIW. Thanks for all the advice on the topic folks.Much appreciated. Oh,it makes very nice gifts for your foody friends too. We gave some to folks at thrift store and do we get bargains now. Gave some to a neighbor and they...

OK,this will be next to try for me.

Went to pull a couple for Christmas gifts,had spots of black mold.So stored in refer,vacuum packed,is a failure at 2 month mark.

==================== Cant take credit,it came from SMF,Im appreciative too. Yup,go for it,its awesome to the extreme. You know,these smoked cheeses make great gifts and trade items,this is un-doable to most folks thinking.They have no idea how simple or inexpensive this is.

2 weeks in and the refrigerated vacuum packed cream cheese looks very good,no problems at all.

Lets see,thrift store parts making Rube Goldberg devices to smoke homemade butter....Yup,we like how you think Mr T !

Thats interesting Mr T ,do you have a thread on the hand held smoker?

Really good info folks,appreciated.Nice to see the mixer treatment for creamed frozen cheese,we did before and just tried thawing,not good,great idea to mix it up MD. Mr T ,Ive been doing it on wrapper and had good results for sure,I will try some directly on grill.

Thanks David, much appreciated...just what I needed to know. Hope Mr T will chime in. Would like to hear how others have made out too doing this regarding storage and how you prepped and smoked and sealed and anything else to maximize storage times? Snooky says Thank You.

Thanks for reply David. Does the smoke act as a preservative? Ive done plenty hard cheese and know vacuum sealed is great and saran wrap is a moldy disaster. So 3 months,6 months,a year or more?

OK,here's the deal. Ive smoked cream cheese before and its excellent,but I want to store it for a friend who visits every few months.I did it at 41 degrees ambient in a bullet style smoker,and from experience know the amazen smoker with cherry dust adds but a temp or two to smoker temps when...

I like when they lay on their backs and play with a toy or tease the other animals. ALL Beautiful pups for sure

We grind all our meat here on the trusty KA. Also the older ones if you can find one are better made,my newest is a 1970's the MIL gave us,its a workhorse. The 5 lbs at a time comment is spot on,thats right in its power zone. If we did more,I'd upgrade for sure.

Great animals all. That is an awesome painting Digging Dog,I thought it was a photo! Girl does her Rin Tin Tin

======================= I dont,between 2 simple spices and the great smoke taste,thats all I do,let it sit about 1/2 hour and serve. Not to say the wonderful spices others use isnt awesome too, just what I do and find it pretty darn good. That beef roast with smoke,thats a fine meal.

However....if were ever attacked by Mutant Ninja Zombie Soccor Balls (MNZSB's)....watch out!

I like em better cooked skin side up so that fat drips out,dont care for the fishy fat taste.Also like em on the dry side and they seem to cook faster.Bearing in mind Ive only done this three times,but the result,man,smoking salmon is the way to go! So I guess a fair amt of variation in cooking...

Thats a fine looking cut of meat.

Perfect cooking time IMO,nice job!